Journal of Food Measurement and Characterization最新文献

The shift towards sustainability has increased the demand for plant proteins that mimic the functional quality of traditional animal proteins. Soy proteins have an edge over other plant proteins due to their nutritional and functional properties. However, their sensitivity to processing conditions, allergenicity, and poor digestibility hinder their direct applications. The modification strategies improve soy protein functionality and diversify their applications by altering their size, structure, hydrophilicity, and hydrophobicity. The selection of the modification method is highly dependent on the end application of modified soy protein ingredients. Therefore, discussing the interplay between different modification strategies and the functionality of soy protein is particularly needed for suitable industrial applications. In the present study, authors systematically selected 221 eligible published articles and book chapters related to soy proteins out of 5218 for reviewing using the Scopus database between 2013 and 2022. The review results highlighted a growing interest in sustainable packaging using modified soy protein. The ever-increasing industrial interest in areas such as encapsulation, fat replacers, and meat analogues has prompted researchers to focus on modification methods that specifically influence the gelling and emulsification properties of soy protein. Understanding the effect of modification strategies on protein structure and their synergistic interaction is crucial for targeted soy protein functionality. This knowledge can be leveraged to develop innovative and versatile plant-based products that compete effectively with animal-derived counterparts.

Millets are known for their unique nutritional composition and functional properties, making them a promising solution to nutritional challenges and food security. This review examines the effects of various processing techniques, both thermal (such as cooking, boiling, roasting, and extrusion) and non-thermal biological (such as fermentation and germination), on the properties of millet starch, its digestibility, and nutritional value. Thermal processing methods cause gelatinization, retrogradation, and structural changes in millets, which in turn affect their digestibility, texture, and nutritional attributes. Non-thermal bioprocessing methods, like fermentation, modify starch composition and increase the availability of bioactive compounds in millets, while germination boosts nutritional content and reduces anti-nutritional factors. This review summarizes recent research explaining the mechanisms through which these processing techniques influence millet starch properties and addresses the importance of optimizing processing parameters such as time, temperature, and moisture levels to achieve desired product characteristics while minimizing nutrient loss. Additionally, the implications of these processing methods for improving the functionality, sensory qualities, and nutritional value of millet-based products are discussed. Overall, this review provides valuable insights into processing strategies to enhance the nutritive value and functionality of millets in diverse food applications.

This study aimed to assess the physicochemical and functional properties of Tunisian Acacia tortilis subsp. raddiana gum (TAG) and commercial Acacia Senegal gum (CAG). Therefore, the results indicated that water and protein were 11.79 and 11.58%, 4.38 and 1.35%, respectively. Interestingly, the main sugar compositions of two Acacia gums were arabinose and galactose. In addition, the FT-MIR spectra of the gum samples demonstrated a typical trend of the tested exudate gums. Hence, Tunisian and commercial Acacia gums showed shear-thinning flow behavior at different pH and heating temperatures. In addition, the findings revealed that the Cross model was the best model to describe the rheological behavior of the two gums (TAG and CAG). Moreover, the ¹H and ¹³C NMR spectra of two tested gums confirmed the presence of arabinogalactan structure. Besides, the microstructure of the two gums demonstrated a semi-crystalline with a more amorphous material. Therefore, the physicochemical, rheological, and functional characterization indicated that Tunisian Acacia gum (TAG) could be used in food industries as an emulsifier, gelling and thickeners agents.

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The present work investigated the possibility of encapsulating turmeric extract (TE) by complex coacervation using gelatin and carrageenan as the encapsulating wall to act as a delivery system in the production of TE-enriched kefir. Curcuminoids were the major compounds in TE, as shown by TLC and HPLC analysis. The free extract exhibited interesting biological effects, including antioxidant, anti-inflammatory, and antidiabetic effects, making it an interesting bioactive ingredient for functional foods. The extract was successfully incorporated into gelatin/carrageenan coacervates as indicated by a high encapsulation yield of 82.11 and an encapsulation efficiency of 92.2% for the ratio wall/core2:1.FTIR analysis showed that electrostatic interactions are the principal driving forces involved in the encapsulation process. The micro-particles presented a round shape with different sizes by Scanning Electron Microscopy (SEM) observation. The antibacterial effect of the encapsulated TE was lower compared to the free extract due to its entrapment by the biopolymers. Simulated digestion of TE-loaded microcapsules showed a burst release during the gastrointestinal phase (32.97% after the first 30 min and reach 39.56% after 2 h) and a gradual release during the intestinal digestion (48.01% at the end of the phase). The encapsulation of TE improved its stability during kefir storage compared to free extract. Thus, the encapsulation of TE gelatin/carrageenan microcapsules improved the stability of curcuminoids and can be serve as a carrier in food systems.

This study endeavors to employ non-destructive, machine learning-based techniques to predict and estimate the key quality parameters such as moisture content, total soluble solids, sugar content and pH throughout the ripening stage (unripe, ripen and over-ripen) of Mandarin orange fruit. Regression models compatible with Tiny-machine learning (TinyML) were used to track fruit development stages, crucially identifying the onset of spoilage from the unripe to ripe stages until the fruit becomes overripe. Additionally, Visible–Near–Infrared (VisNIR) spectral sensors were used to capture internal physicochemical attributes, facilitating precise predictions. These models, were trained on the Edge Impulse Platform and implemented on ESP8266 NodeMCU CP2102 Board microcontroller units. The optimal neural network architecture, comprising 18 input nodes representing spectral sensor data, two hidden layers with 20 and 10 nodes, and an output layer predicting ripening stage, achieves accuracy with R² values of 0.9912 for ripening stage, 0.8164 for pH, 0.9657 for total soluble solids (TSS), 0.9956 for sugar content (SC), and 0.9882 for moisture content (MC). Furthermore, by utilizing models for accurately predicting fruit quality parameters and estimating ripening stages, this approach not only aids in optimizing supply chain management by scheduling fruit consumption at the optimal time but also ensures consumers benefit from the nutritional advantages of mandarin oranges while minimizing economic losses due to spoilage.

Sorghum (sorghum bicolor (L) Moench) is the fifth most important cereal in the world. The extraction of starch from sorghum yields by-products such as protein which can be hydrolyzed to form a potential new food ingredient. Therefore, this study aimed to investigate the effect of enzymatic hydrolysis using bromelain enzyme on the functional characteristics and digestibility of sorghum protein hydrolysate. An experimental method was used with a group randomized trial design in each modification stage. The first modification stage was the concentration of bromelain enzyme at 133,663.5 U/mg protein, 267,325 U/mg protein, 400,987.5 U/mg protein, and 534,650 U/mg protein with a hydrolysis time of 2 h. The second stage was the concentration at 534,650 U/mg protein with a hydrolysis time of 2.5 h, 3 h, 3.5 h, and 4 h, while the third stage was the concentration at 1,069,300 U/mg protein, 1,603,950 U/mg protein, and 2,138,600 U/mg protein with a hydrolysis time of 4 h. The results showed that enzymatic protein modification using bromelain at a concentration of 534,650 U/mg protein for 4 h led to a degree of hydrolysis at 56.40%, protein fractions with molecular weights at 12.52 KDa (δ-kafirin fraction) 20.64 KDa (β-kafirin fraction), 30.47 KDa (α-kafirin fraction) and 47.53 KDa (γ-kafirin). Furthermore, the particles of sorghum protein hydrolysate were heterogeneous with a polydispersity index of 0.795 and an average particle size of 0.909 µm. The modified hydrolysis process with bromelain enzyme improved protein quality under alkaline conditions, suggesting great potential as an emulsifier. Sorghum protein hydrolysate had digestibility of 47.14 ± 0.06% tested in vitro, 16.34% better than the concentrate.

In this study, we propose to assess the physicochemical characteristics of the maltodextrin and sodium caseinate capsules used to protect Sacha inchi oil (SIO) and their oxidative stability during storage using a secondary oxidation compound as an indicator. Various indicators of oxidation, including peroxide value (PV), malondialdehyde (MDA), and p-inside (p-AN), were evaluated. Three distinct oil-in-water emulsions were prepared and subsequently subjected to spray drying, utilizing a constant concentration of SIO at 10% v/v. These emulsions were formulated using a combination of maltodextrin and sodium caseinate at three different ratios: 1:1 (T1), 3:1 (T2), and 1.7:0.2 (T3), equivalent to 20% w/v of the emulsion. Fourier transform infrared spectroscopy revealed the absence of chemical interactions between the oil and the capsule materials, and thermogravimetric analysis indicated that all three SIO treatments exhibited notable thermal stability. Our data suggest that the formulation employed in T3 effectively maintained the oxidative stability of the encapsulated oil when contrasted with the other treatments: pansidine values for T1, T2, and T3 were 2.19 ± 0.13; 4.46 ± 0.12 and 1.43 ± 0.11 respectively and TBARS value for T1, T2, and T3 were 6.51 ± 0.41; 4.98 ± 0.16 and 2.62 ± 0.22 respectively, at 15 days storage, highlighting its potential as a superior choice for enhancing the oxidative stability of sacha inchi oil microencapsulation. Since SIO is a rich source of polyunsaturated fatty acids, this study represents a significant advancement in developing strategies to extend its shelf life. By enhancing its stability, the oil can be more effectively incorporated into consumers’ diets and utilized to prepare other functional foods.

Plant-based materials, including proteins, mucilages, and extracts, have the potential to serve as sustainable alternatives for the production of films. The objective of this study was to develop and characterize films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract (PPE.) Films obtained as C, PE0.25, PE0.50, PE1.00, and PE1.50 were prepared, containing 0, 0.25, 0.50, 1, and 1.5% (w/v) PPE, respectively. The films were characterized in terms of physicochemical, barrier, mechanical, optical, structural, antioxidant activity, and total phenolic content properties. The films containing PPE exhibited significantly (p < 0.05) higher thickness, moisture content, water solubility, water vapor permeability, peroxide value, and color parameters (L^*, a^*, b^*, and ΔE) compared to the control film. The addition of PPE significantly (p < 0.05) increased the antioxidant activity and total phenol content of the films. The incorporation of PPE enhanced the opacity and ultraviolet (UV) blocking properties of the films. Films containing PPE had a smoother surface compared to the control film. However, no significant difference was observed in the main spectra of Fourier transform infrared spectroscopy of the films. Considering the significant UV-blocking ability of films containing PPE, which enhances their potential to protect light-sensitive food products, they can be considered a significant alternative to sustainable packaging materials.

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Supplementation of wheat flour with legumes flour such as broad beans (Vicia Faba. L), as well as its protein concentrates and hydrolysates, improves the nutritional properties of bakery products. However, technological properties of composite flours must be determined since the quality of final products may be affected. Therefore, the objective was to study the effect of adding hydrolyzed broad bean flour (HBF) at different levels on the functional, pasting and rheological properties of composite wheat-broad bean flour. The addition of 20% of HBF decreased the water holding capacity from 2.59 to 2.33 g water/g sample, whereas oil holding capacity, foaming capacity and foam stability increased with 10% of HBF up to 1.89 g oil/g sample, 32% and 83.33%, no change in emulsifying activity was observed. The pasting parameters decreased proportionally with the addition of HBF, but the relative increase in viscosity (2.50–3.04) was higher. The addition of HBF caused a reduction in the elasticity and structural stability of the pastes (decrease in yield strain from 42.89 to 27.43%), which behaved as weak gels, in agreement with the behavior suggested by the Power law fit (R2 > 0.90). The addition of HBF to composite flours is a suitable alternative for the future development of bakery products, since the main components of HBF, such as proteins and soluble dietary fiber, are adequately integrated into the paste structure, reducing stiffness and retrogradation, extending shelf life. Also, the addition of HBF would allow for nutritional improvement through increased protein content, with highly digestible peptides and amino acids.

The extraction of health-promoting compounds from waste biomaterials and delivery of them into food and pharmaceutical products is of growing importance. In this study, date seed protein hydrolysate (DSPH) was produced through enzymatic hydrolysis using alcalase (30–180 min), and characterized. The hydrolysate was then microencapsulated via spray-drying and incorporated into pan-bread formulation. Enzymolysis time significantly influenced the degree of hydrolysis (1.5–26.5%), free amino acid content, and antioxidant activity of DSPH. DSPH obtained after 120 min of hydrolysis (DSPH-120) was found suitable for microencapsulation. Among the microcapsule powders produced with various carriers (i.e., maltodextrin, gum Arabic, whey protein concentrate (WPC), and pectin), the maltodextrin-WPC-based one was selected for bread fortification, due to its high production yield and favorable physicochemical, functional, and morphological properties. The fortification level (1–5% w/w) impacted the moisture content, water activity, firmness, specific volume, porosity, color indices (for crust and crumb), antioxidant activity, and sensory attributes (especially bitterness) of the fortified breads. Overall, breads fortified with up to 3% microcapsule powder exhibited acceptable physicochemical and sensory characteristics. These findings demonstrate the potential of DSPH as a valuable source of bioactive compounds and antioxidants for fortification of food products, like bread, after microencapsulation.